Reviewed: Mar. 7, 2008

This was a very good pumpkin "pie". I used all lactose free products since my sister is lactose intolerant. It didn't really make a crust, but it was wonderful.

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3 users found this review helpful

Reviewer:

Tracy061601

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Nashville, Tennessee, USA

Reviewed: Nov. 26, 2007

Great pie! Didn't even miss the crust. I made my own bisquick mix as someone recommended. My husband and I almost ate the whole pie in one day! I did cut back on the spices the second time I made it.

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2 users found this review helpful

Reviewer:

BEKNJEN

Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA

Reviewed: Nov. 23, 2007

This Pumpkin pie recipe is delicious and healthy! Crust was really not necessary at all. I found that refrigerating the pie after cooling then the slicing and heating maintained the form of the slices best. Warm pie tastes better!

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1 user found this review helpful

Reviewer:

Rik Kakareko

Cooking Level: Professional

Home Town: San Diego, California, USA

Living In: Williamsburg, Virginia, USA

Reviewed: Nov. 22, 2007

really good. worth the time.

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0 users found this review helpful

Reviewer:

dylanface13

Reviewed: Nov. 12, 2007

I've been using this recipe for years! I substitute evaporated milk (one 12 oz can) for the regular milk. Put all ingredients in blender - starting with liquid ingredients - and blend on high for a minute. Easy clean-up!

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5 users found this review helpful

Reviewer:

Jen4700

Reviewed: Sep. 24, 2007

This is a very nice tasting recipe if you are looking to solely have pumpkin pie filling. I thought that the description was misleading in saying that this recipe created its own crust, as it really did not have any crust, hence the 3 star rating. This would probably be a great recipe for those who are on a low carb diet. Thanks for sharing.

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2 users found this review helpful

Reviewer:

MISSJ79

Cooking Level: Expert

Living In: Cardinal, Ontario, Canada

Reviewed: Sep. 18, 2007

This is the best recipe I've found since I managed to lose my favorite cookbook. The only suggestion I would have is using evaporated milk instead - I've found it's best for pumpkin pies.

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10 users found this review helpful

Reviewer:

JaeM.

Reviewed: Dec. 16, 2006

You know, I just love this pie. I've made it many times and it always goes before the regularly crusted pumpkin pie. I don't waste my money on biscuit mix, I make my own from 1c. flour, 1/4t. salt, 2t. baking powder, 1/8t. baking soda. Works just fine. It's also my pancake base. This is an awesome pie recipe. Somebody described it as a custard this Thanksgiving. I'm making it for a CHRISTmas party tomorrow. We're driving for 2.5 hours and this baby travels well! Also, I make mine in a 13x9" cake pan and double the recipe. Forget Libby's this is the best!

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50 users found this review helpful

Reviewer:

crinklebug

Home Town: Portland, Oregon, USA

Reviewed: Nov. 22, 2006

Nice and easy. Here's a tip: I made three pies for Thanksgiving and used aluminium pie pans. They weren't 9" across - they claimed they were 8 and 3/4" but two recipes made three pies. Also they were very flimsy for this recipe so I finally figured out that it cut way down on the mess if I put the tin on the oven rack and THEN poured the batter into the tin.

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11 users found this review helpful